Vegetable Filo Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,019 cal. | (144 %) | ||
| Protein | 126 g | (129 %) | ||
| Fat | 123 g | (106 %) | ||
| Carbohydrates | 342 g | (228 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 57.8 g | (193 %) |
| Vitamin A | 5.7 mg | (713 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 23.5 mg | (196 %) | ||
| Vitamin K | 1,972.4 μg | (3,287 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 45.9 mg | (383 %) | ||
| Vitamin B₆ | 3.4 mg | (243 %) | ||
| Folate | 1,299 μg | (433 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 45 μg | (100 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 380 mg | (400 %) | ||
| Potassium | 7,185 mg | (180 %) | ||
| Calcium | 1,963 mg | (196 %) | ||
| Magnesium | 836 mg | (279 %) | ||
| Iron | 37.1 mg | (247 %) | ||
| Iodine | 276 μg | (138 %) | ||
| Zinc | 18.3 mg | (229 %) | ||
| Saturated fatty acids | 49.5 g | |||
| Uric acid | 1,011 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 45 g |
Ingredients
- Ingredients
- 1 kilogram Pumpkin
- 500 grams Spinach
- salt
- 2 shallots
- 2 garlic cloves
- olive oil
- 100 milliliters Vegetable broth
- 250 grams crumbled Feta
- ground Cumin
- 400 grams Filo dough (sheets)
- 3 Tbsps Sesame seeds
- 1 tsp Poppy seeds
Preparation steps
Cut the pumpkin flesh into cubes. Rinse, trim, and blanch the spinach in salted water then coarsely chop. Finely mince the shallots and garlic.
Heat 2 tablespoons of oil until hot, add the garlic and shallots until translucent, then add the pumpkin and sauté. Pour in the broth, simmering for 5-10 minutes until the liquid has evaporated again. Remove from heat and let cool slightly. Add the crumbled feta and spinach. Season with salt, pepper and cumin.
Preheat the oven to 180°C convection (or approximately 350°F) then oil the pie dish.
Line the pie dish with about 300 grams (or approximately 10 ounces) filo pastry, placing filo dough sheets so they hang over the edge of pie dish. With a brush, lightly oil the sheets of filo. Sprinkle with 2 tablespoons of sesame seeds. Put the vegetables into the pie and spread evenly. Top with the remaining filo dough and brush again with oil. Carefully fold over the overhang and brush with oil. Sprinkle with the remaining sesame and poppy seeds. Bake for 45 minutes or until golden brown. If the pie becomes too dark in the oven, cover with aluminum foil.
